3 cups Gallo Oro rice
1 cup grated parmesan cheese
1 Tbsp. chives
1 Tbsp. parsley
½ tsp. lemon zest
4 Tbsp. wheat flour
1 tsp. baking powder
Salt to taste
Pepper to taste
2 liters sunflower or corn oil
Cook the Gallo Oro rice in abundant water. Once the rice is cooked, strain and set aside.
Boil the potatoes; once cooked, unpeeled them and make a purée. Grate the onion and chop the chives and the parsley.
Stir in the rice and the potato puree in a saucepan; add the grated parmesan cheese, the onion, the herbs, and the lemon zest. Mix everything and add the eggs.
Finally, add the flour and the baking powder previously sieved. Mix very well and season with salt and pepper. Let the preparation stand for some minutes in the fridge.
Make croquettes with ball shape. Fry them in abundant hot oil and they are ready to enjoy!
A perfect idea to serve with dips!